Ingredients for 8 6-ounces jars
12 pomegranates, seeded or 1 quart of pomegranate juice
2 cups of sugar
½ cup of fresh lemon juice
2 pouches of liquid pectin
Put half of the seeds in the vase of a blender, process and strain them. Process the rest of the seeds and strain. You will get approximately 1 quart (1 litter) of pomegranate juice. In a non reactive stock pan, put the pomegranate juice, sugar and lemon juice. Boil over medium heat for 15 minutes. You can take away the foam or let it stand (foam is made out of airy jelly.) Add the pectin and keep boiling, 15 minutes more, until it gets the jelly consistency. You may need to add some extra pectin and boil until the jelly gets the right consistency.
Canning
.Pour the jelly in sterilized warm 6-ounce jars. Make sure to leave ½ -inch headspace and that there is no jelly in the headspace (food particles may interfere with sealing).
.Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.
.Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch.
.Cover the canner and bring the water to boil. Once the water starts boiling, process for 20-25 minutes.
.Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.
Canned jelly should be kept in a dark place up to one year.
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